Bored of the same old salads? Go ahead and give this grilled romaine salad a try.
Yes, you read it right, today’s recipe features grilled lettuce. This idea may seem a bit outlandish at first, but romaine lettuce is sturdy enough to withstand the heat of the grill. The result is a new and interesting blend of texture and flavor.
Is Grilled Romaine Salad Healthy?
Yes, we believe that this grilled romaine salad is healthy.
It contains 169 calories in each serving. Aside from that, 3.3 g of saturated fat and 262.2 mg of sodium are in line with our healthy eating guidelines.
Each ingredient brings its own set of health benefits. Chickpeas, for example, are a great source of protein, fiber and minerals. Red onions also contain a considerable amount of antioxidants, which can help improve heart health.
Benefits of Romaine Lettuce
Romaine lettuce is a highly nutritious and easy-to-eat ingredient. It is high in minerals and vitamins and goes with almost any dish. This salad is just one fun way for you to enjoy its health benefits.
Some of its primary nutrients include vitamin C, potassium, beta carotene, and folate.
Vitamin C can help support the immune system and bone health. Potassium promotes heart health. Vitamin A from beta carotene and folate may support eye health and help reduce the risks of pregnancy complications, respectively.
Ingredients for Grilled Romaine Salad
1. For the Salad
Romaine lettuce is perfect for this recipe because it can tolerate heat. Before grilling, you should cut the lettuce head in half and wash it carefully. Washing is extra important for this dish since we don’t separate the leaves.
Once grilled, romaine has differing layers of flavor and texture. The outside is beautifully charred and has a hint of smokiness, While the inside of the head is still soft and fresh as ever.
Chickpeas are the main source of protein in this salad. They are edible straight out of the can, and their buttery taste and starchy texture work well with the lettuce.
- Red onion
Red onion adds a hint of spiciness and some contrasting color to the salad.
Croutons provide their signature crunchiness. They will also gradually soak up the dressing and become little flavor bombs of their own.
Parmesan cheese adds a bit of its fruity and nutty flavor, perfect for a garnish.
2. For the Dressing
- Olive oil
Olive oil is extremely important when making grilled lettuce. Not only does it protect the lettuce from burning, but it also adds its own unique flavor note.
Brushing the oil mixture on the romaine lettuce before grilling will make sure that the lettuce is coated lightly and evenly.
- Greek yogurt and mayonnaise
This combination makes the dressing rich and creamy, contrasting with the charred lettuce perfectly.
- Lemon juice and zest
Some acidity from the lemon will freshen up the dish with its signature zing. You can also use vinegar if you’re looking for more distinctive tastes. Balsamic vinegar is one of the most popular choices for grilled salad as it enriches dishes with a hint of sweetness to help balance its acidity.
What to Serve With Grilled Romaine Salad
This grilled romaine salad can be served on its own, or with more toppings like hard-boiled eggs, bacon, tomatoes, etc. You can add grilled chicken to make a grilled Caesar salad.
As a side dish, this salad can go with multiple entrees. A juicy steak, shredded pork, or burgers all go great alongside this salad.
How to Store Leftovers
Unfortunately, we don’t recommend storing leftovers of this dish cannot in the fridge or freezer. The texture of the romaine lettuce in this recipe is unique and you risk losing it by refrigerating the salad. Of course, if you want to, you can. Just remember that it won’t be the same afterwards.
The dressing, on the other hand, can be stored for up to 1 week in the fridge. Freezing is off the table for mayonnaise-based dressing because it can split when thawed.
How to Make Grilled Romaine Salad
Today's grilled romaine salad recipe features a unique method to spice up a regular lettuce salad.
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
- COURSE Side Dish
- CUISINE Global
- SERVINGS servings
- CALORIES 140 kcal
- 8 ozromaine lettuce (halved)
- 4 ozcanned chickpeas (drained)
- 1 ozred onion (julienned)
- 0.5 ozbaguette bread (cubed)
- 0.5 ozparmesan cheese slices
- 1.5 tbspolive oil
- 0.5 tsppepper
- 2 tbspparsley (chopped)
- 0.5 tsplemon zest
- 0.5 tbsplemon juice
- 1 tspgarlic (minced)
- 2 tbspplain Greek yogurt
- 1 tbspJapanese mayonnaise
Prepare 0.5 oz baguette bread cubes on a lined baking tray. Bake for 4 minutes at 325 °F.
Make the dressing: Mix 1/4 tsp pepper, 1/2 tsp lemon zest, 1/2 tbsp lemon juice, 2 tbsp Greek yogurt, 1 tbsp Japanese mayonnaise, and 1 tbsp parsley.
In a separate bowl, make the oil mixture: Mix 1 1/2 tbsp olive oil, 1 tbsp parsley, and 1/4 tsp pepper.
Brush the oil mixture on 8 oz romaine lettuce halves on the open faces and drain 4 oz canned chickpeas.
Bake the romaine lettuce and chickpeas for 5 minutes at 475°F on the top rack of the oven.
Assemble the salad with 1 oz red onion, croutons, 0.5 oz shredded parmesan cheese slices, and a drizzle of the dressing. Enjoy.